| |
|
|
Origin and history
Origin and history
Olive oil is known from the prehistoric ages as amphoras that contained the golden liquid were discovered all around the Mediterranean basin. Phoenicians grew olive trees in Syria and Palestine and later the Greeks spreaded the crop out all over the Mediterranean countries. Cristopher Columbus introduced it in America and finally in 18th Century Californian olive oil was commercialized. At present it is also possible to find olive groves in Africa, Japan or China.
Description
The main organization dealing with olive oil quality standards is the International Olive Oil Council (IOOC). The standards were adopted on June 6th 1996, during the 74th IOOC Congress. They are recognised by most national or international associations, such as Australian Olive Oil Association (AOOA), North American Olive Oil Association (NAOOA), Tunisian Association of olive oil producing cities, Corporazione dei Mastri Oleari, Euromediterranean Federation of olive oil municipalities (FEMO), Olive Oil Industry Federation (FEDOLIVE) ...
The term olive oil refers exclusively to oil obtained from the fruit of the olive tree. It excludes all other oils obtained by using solvents or re-esterification. Virgin oil denomination is reserved for oil produced in a mechanical process and at a temperature which does not damage its intrinsic properties. Refined olive oil corresponds to a processed product which keeps the same triglyceric structure. Mixing olive oil with other kinds of oil is prohibited.
Calabria was the "playground of the Greek Gods".
Recent archaeological findings in Lamezia Terme indicate that the climate, fertile soil conditions, rich thermal waters, the Mediterranean air and sun and beautiful sloping terrain made this an ideal location for ancient civilizations to live and thrive on. That culture of living life to the fullest and appreciate everything that nature has to offer at its best, is best depicted in the Italian concept of the "Dolce Vita" or the "Sweet Life" that continue to this day.
Among the green of olive-trees and the red of San Sidero grapes, shines the the rich and fertile lametina plain, where, since more than one century the Davoli™ Company keeps the ancient traditions of its ancestors, obtaining various prizes and recognitions. In ancient times, Artemidoro, Plinio, Strabone, Plutarco, Gabriele Barrio, Girolamo Marafioti and others, wrote about the the golden and fertile lametina plain, where nowadays we can find the Davoli brothers Company , whose motto is a famous sentence by Plinio:” Vinum aluntur vires, sanguis calorque hominum” (wine increases the strenght, the blood and the vigour of men.) The wine produced by Davoli brothers is obtained from native tendrils cultivated using a method called “a spalliera”, while the “extra vergine” olive oil is extract from a kind of olive called “Carolea” hand-picked directly from the olive tree, that gives to oil a distinguishing and long-lasting fruity flavouring. The Davoli™ Company works to guarantee genuine products, in order to give to the customer precious oils and wines , naturally rich in fragrances and flavourings, obtaining great success not only in Italy, but also in other European countries, as well as Canada, United States and South America.
|
|
|
 |
| |
Olive Oil, a staple of the Mediterranean diet, is full of the nutrients, vitamins and minerals found in the olive fruit in addition to being a powerful combatant against ‘bad’ cholesterol, battling heart disease, promoting healthy digestion and much more.
|
|
|
|
|
|
|
